Irish Whipped Cream

Instructions

Chocolate Cookie Crust

Preheat oven to 300 degrees. Butter or spray a 10-inch springform pan; line pan with parchment paper and butter or spray parchment.

Pulse cookies in a food processor to very fine crumbs. Transfer to a bowl, then add melted butter and stir until well combined.

Pour crust mixture into prepared pan, pressing evenly with the back of a spoon into bottom and up sides, leaving about ½ inch between the top of the crust and top of the pan. Transfer to freezer 10 minutes, until crust is set.

Transfer pan to oven and bake 10 minutes, until dry to the touch. Allow to cool. Increase oven temperature to 350 degrees.

Flourless Chocolate Whiskey Cake

Place butter and chocolate in a microwave-safe bowl (or set over double boiler). Heat in 30-second increments until melted, then stir to combine. Whisk in whiskey (or water), cocoa powder, vanilla, and salt; set aside.

In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks with brown sugar for about 5 minutes, until light and almost doubled in volume. Add chocolate-whiskey mixture and beat until just combined, scraping down sides and bottom of the bowl as necessary.

In a separate, clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add granulated sugar, beating until soft peaks form.

Transfer 1 cup egg white mixture to chocolate mixture and gently fold in with a spatula to combine. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix.

Pour into cooled crust and bake 35-40 minutes at 350, until cake edges are set but still jiggles slightly in the center. Transfer to a wire rack to cool completely. Wrap with plastic wrap and refrigerate 3-24 hours.

Chocolate Espresso Pudding

Set saucepan over medium heat and bring mixture to a boil, whisking constantly. Boil for 30 seconds (mixture should begin to thicken,) then immediately remove from heat. Add butter, chopped chocolate, and vanilla, whisking until combined.

Let stand at room temperature for 15 minutes, then press plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, about 3 hours. Using an offset spatula, spread pudding to form an even layer on top of the cooled cake. Transfer back to refrigerator for 30 minutes.

Chocolate Irish Cream Mousse

In the bowl of an electric mixer fitted with a whisk attachment, beat cream until soft peaks form, about 1 minute. Beat in chocolate mixture ⅓ at a time, until fluffy.

Spread on top of chilled pudding layer, then return to refrigerator for at least 1 hour.

Irish Whipped Cream

In the bowl of an electric mixer fitted with a whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and slowly drizzle in Irish cream, whisking until stiff peaks form.

Recipe Notes

There has been some concern over the amount of cake batter and pudding that this recipe makes. I personally made this the first time following Martha's recipe, then a second time to create this and it worked flawlessly both times in a 9" springform pan. However, I've added this addendum to suggest using a 10" pan to address the worried comments I've gotten.The flourless cake does spring up to the top fairly high, but it sinks back down under the weight of the pudding, and when the whole pie is done it will reach the very top of the pan.

Nutrition Facts

Serving Size

Amount Per Serving

As Served

Calories996kcalCalories from fat 548

% Daily Value

Total Fat61g

94%

Saturated Fat33g

165%

Transfat1g

Cholesterol265mg

88%

Sodium340mg

14%

Carbohydrate107g

36%

Dietary Fiber5g

20%

Sugars83g

Protein12g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: